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Mas Max, a Fresh Sequel…

Mar 05th 2013

I told you last week that Dennis Max and Fred Stampone had sold their interest in Boca’s The Mexican to their remaining partner over the usual “philosophical differences. Now here’s the second part of the story.

While The Mexican will be going its own way, Max and Stampone are in the process of launching a much bigger project, a series of upscale “fast casual” eateries to be called Max’s Fresh. Think the now-trendy fresh-local-sustainable-organic ethos wedded to a slightly spiffier version of Chipotle or Panera Bread. Locally caught seafood, free-range chicken, hormone-free meats, lots of fresh (and local and organic as much as possible) veggies will all play a big role in chef-partner Patrick Broadhead’s menu. The idea is for diners to pick a protein as a salad, sandwich or entrée and fill out their choice with fresh sides, then finish with an assortment of house-made desserts.

The space itself will conjure up images of “California cool,” Max said, a modern but not stark look complete with recycled wood and an open grill where food will be prepared to order in front of customers.

If all that sounds pretty cool to you, don’t hold your breath waiting for a Max’s Fresh to come to your neighborhood. The first Fresh will debut in Miami before the end of the year, with locations in Washington, D.C., Atlanta and other major Eastern cities planned for the future.

As for anything local, Max said he “hasn’t totally counted out” PBC, but that the concept demands a dense-enough daytime population to generate the lunch business expected to generate almost half the restaurants’ revenue.

But wait, there’s more.

Max is also working on a restaurant project in. . . wait for it. . . downtown Delray. I can’t say more about it now, except that it will be rather gastropubby in a prime location. So one more reason to check back here in the days and weeks ahead.